Nürnberger Rostbratwurst – Make Delicious Nuremberg Sausage At Home
- Type
- Bratwurst
- Level
- Easy
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- Rate this recipe
In this post I show you how to make Nuremberg sausages yourself.
It is probably the most famous Franconian bratwurst and fits perfectly to any cozy barbecue, lunch with Stopfer (mashed potatoes) or classic in the Nuremberg city center as “3 im Weckla” (3 Nuremberg grilled sausages in a bun).
You can recognize the original Nuremberg bratwursts by their unique appearance and weight. They are about 7 – 9 centimeters long and have a weight between 20 g and 25 g.
Basically a finger long and a finger thick, which makes them comparatively small to other bratwursts.
The name “Nürnberger Bratwurst” is a protected geographical indication and may only be used if the sausage was produced in Nuremberg.
As soon as you make your Nürnberger Rostbratwurst at home, unless you live in Nuremberg, it becomes a Rostbratwurst Nürnberger Art.
You can find the complete Nuremberg sausage recipe either as video or in written format in this post.
Have fun and good luck making it!
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Table of Contents
Nuremberg sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| Nuremberg sausage | ||
| pork shoulder or neck | 600 g | 60 % |
| pork belly | 400 g | 40 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 19 g |
| marjoram | 4 g |
| black pepper | 2 g |
| white pepper | 1 g |
| mace | 1 g |
| allspice | 0.5 g |
Sheep Casings caliber 22/24
The equipment to make Nuremberg sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
You need a sausage stuffer to get your meat mass into the casing. In the beginning you can also add a filler to your grinder or use a modified plastic bottle or funnel.
Sausage casings
Nuremberg sausages are traditionally filled into natural sheep casings caliber 20/22.
Make Nuremberg sausage – Step-By-Step Instructions
Cut the pork shoulder and belly into strips. You can vary the size depending on how big your meat grinder is.
Grind the spices into a very fine powder.
Add the spices to the meat and mix it well. The meat should be covered with spices everywhere.
Put the meat into the freezer for 1-2 hours. This will help your grinding process later and make sure that the mixture does not get too warm.
Now you can grind the meat. The Nuremberg sausage has a finer grind. Therefore, I used the smallest perforated disc (3 mm).
Now mix it well for a few minutes. You can either knead the meat with a food processor with a kneading attachment or mix it vigorously by hand. This ensures that the sausage meat will bind well and the sausage will not be crumbly later on.
Now put the casing onto your sausage stuffer and fill the mass into the casings. Make sure that there is trapped as little air as possible.
Important: Do not fill the casing too full, otherwise it will burst later when roasting.
Now it’s time to link the sausages. You can decide for yourself how big your sausage should be. Classically, the Nuremberg Rostbratwurst are between 7 and 9 cm (2.75 – 3.5 inches). Put the sausage between your thumb and forefinger. Rotate the sausage away from you then move to the next link and rotate it toward you.
If you have any air trapped within you can take a needle and pierce the sausage to open the air holes. This will prevent them from bursting later on the grill.
Cut the individual links apart and your sausage is ready. You can also freeze them for storage or poach them at 78 °C (172.4 °F) for about 25 minutes.
Now your Nuremberg sausage is ready. Enjoy it.
Frequently asked questions
What makes a Nuremberg sausage different from other bratwursts?
What makes a Nuremberg sausage different from other bratwursts?
Three things, and all three are in the recipe above rather than in the story around it. The first is marjoram. It leads the spice list here, where another region’s bratwurst would lean on caraway, nutmeg or nothing much at all, and it is the single flavour most people would name if you asked them what a Nuremberg sausage tastes of. The second is the grind: this is a fine sausage, which is why the recipe asks for the smallest plate on the grinder rather than a coarse one, and why the finished sausage is smooth rather than open.
The third is the casing. A Nuremberg sausage goes into a sheep casing rather than the hog casing an ordinary bratwurst uses, and a sheep casing is the narrowest one a butcher stocks. That choice is also the one the name is about: the Rost in Rostbratwurst is the grill grate. This is a grilling sausage before it is anything else, which is why poaching is offered here as an alternative and not as the method.
What is the shelf life of Nuremberg sausage?
What is the shelf life of Nuremberg sausage?
A poached Nuremberg sausage can be kept refrigerated for about 7 days. The raw sausage should be eaten within 2 days. Alternatively, you can also freeze it without hesitation.
Amazing can not wait to get started thank you for the wonderful recipe love your way
Thank you for the recipe – I just got back from over a month there in Nürnberger. I really enjoyed them off a street vendor and looking forward to making them here. The first time i saw them I thought they were breakfast sausage but after trying one, I was hooked. Thanks!!!